Crunchy Bread Stix Fowlerville Pizzeria Style Food

CRUNCHY BREAD STIX - FOWLERVILLE PIZZERIA STYLE

Steps:

• Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
• Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
• Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. Roll dough again lightly to press seeds into surface. Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. Hold each breadstick by both ends and twist once.
• Grease baking sheets or line with parchment paper. Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.

CRUNCHY BREADSTICKS

Steps:

• In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

CRUNCHY BREAD STIX - FOWLERVILLE PIZZERIA STYLE

Steps:

• Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
• Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
• Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. Roll dough again lightly to press seeds into surface. Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. Hold each breadstick by both ends and twist once.
• Grease baking sheets or line with parchment paper. Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.

CRUNCHY PIZZA DOUGH

Steps:

• In a small bowl, combine yeast and warm water.
• Let stand for 8 to 10 minutes or until it is bubbly, then add olive oil.
• Meanwhile, in the bowl of a food processor, using the cutting blade, combine flour, cornmeal and salt.
• With food processor running, slowly add yeast mixture through tube and mix until dough comes to a ball.
• Place dough into a lightly oiled bowl, turn over to coat with oil and cover with plastic wrap.
• Let dough rise in a warm place until doubled in bulk.
• Spread dough out onto a 10x15 baking sheet and let rise for about 15 minutes.
• Top with tomato sauce and your favorite toppings and bake at 450° for about 15 minutes or until brown and crispy.